Physical Characteristics And Sensory Muffins From Composite Flour (mocaf, Breadfruit, Jackfruit Seeds And Durian Seeds)

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Physical Characteristics and Sensory Muffins from Composite Flour (Mocaf, Breadfruit, Jackfruit Seeds, and Durian Seeds)

Introduction

Utilization of local resources to produce innovative and nutritious food products is an essential step in building food security. This study explores the potential of composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds in producing high-quality muffins. The use of composite flour can provide a sustainable and environmentally friendly alternative to traditional wheat flour, while also promoting the utilization of local resources.

Stage I: Optimization of the Process of Making Jackfruit Seed Flour

The first stage of this research focuses on optimizing the process of making jackfruit seed flour. The blanching process, which involves soaking in hot water, is carried out with time variations (5, 10, and 15 minutes) and concentration of sodium metabisulfit solution (200, 400, and 600 ppm). The observed parameters include color, camba density, water content, fat content, ash content, protein content, crude fiber content, water absorption, oil absorption, swelling power, and color hedonic value and aroma.

The results of Phase I research show that jackfruit seed flour which is blanched for 5 minutes with a concentration of sodium metabisulfit 200 ppm has the best quality. This flour was chosen as the raw material in making muffins in the next stage. The optimization of the process of making jackfruit seed flour is crucial in ensuring the quality and consistency of the final product.

Phase II: Evaluation of Muffin Quality from Composite Flour

Phase II focuses on evaluating the quality of muffins made with various composite flour formulations. The formulations tested include:

  • 50% Mocaf: 40% Breadfruit Flour: 5% Jackfruit Seed Flour: 5% Durian Seed Flour
  • 50% Mocaf: 30% Breadfruit Flour: 10% Jackfruit Seed Flour: 10% Durian Seed Flour
  • 50% Mocaf: 20% Breadfruit Flour: 15% Jackfruit Seed Flour: 15% Durian Seed Flour
  • 50% Mocaf: 10% Breadfruit Flour: 20% Jackfruit Seed Flour: 20% Durian Seed Flour
  • 100% jackfruit seed flour
  • 100% durian seed flour
  • 100% breadfruit flour
  • 100% mocaf
  • 100% flour

The parameters analyzed include color, specific volume, water content, ash content, protein content, fat content, crude fiber content, color hedonic value, aroma, taste, texture, and general acceptance. The evaluation of muffin quality is crucial in determining the optimal formulation of composite flour.

Final Result: Superior Composite Flour Formulation

The results showed that the formulation of composite flour with a composition of 50% MOCAF: 30% Breadfruit Flour: 10% Jackfruit Seed Flour: 10% Durian seed flour produces the best quality muffins. This muffin has a high hedonic value for taste, color, texture, and aroma, and has optimal levels of protein, fat, and ash. In addition, this muffin also has good water content and color.

Conclusion and Implications

This study proves that composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds have great potential as raw material for making muffins. The optimal formulation found in this study can be used as a basis for the development of new innovative, nutritious, and high-value new food products.

The results of this study make a positive contribution in utilizing local resources to increase food security and encourage the development of the creative food industry in Indonesia. The use of composite flour can provide a sustainable and environmentally friendly alternative to traditional wheat flour, while also promoting the utilization of local resources.

Future Directions

Future studies can focus on scaling up the production of composite flour and developing new formulations with different combinations of ingredients. Additionally, the sensory evaluation of muffins made with composite flour can be conducted with a larger sample size to confirm the results of this study.

Conclusion

In conclusion, this study demonstrates the potential of composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds in producing high-quality muffins. The optimal formulation found in this study can be used as a basis for the development of new innovative, nutritious, and high-value new food products. The results of this study make a positive contribution in utilizing local resources to increase food security and encourage the development of the creative food industry in Indonesia.

Recommendations

Based on the results of this study, the following recommendations are made:

  • The use of composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds can be promoted as a sustainable and environmentally friendly alternative to traditional wheat flour.
  • The optimal formulation of composite flour (50% MOCAF: 30% Breadfruit Flour: 10% Jackfruit Seed Flour: 10% Durian seed flour) can be used as a basis for the development of new innovative, nutritious, and high-value new food products.
  • Future studies can focus on scaling up the production of composite flour and developing new formulations with different combinations of ingredients.
  • The sensory evaluation of muffins made with composite flour can be conducted with a larger sample size to confirm the results of this study.

Limitations

This study has several limitations, including:

  • The sample size of muffins made with composite flour is relatively small.
  • The sensory evaluation of muffins made with composite flour is limited to a small sample size.
  • The study only focuses on the optimization of the process of making jackfruit seed flour and the evaluation of muffin quality from composite flour.

Future Research Directions

Future research directions can include:

  • Scaling up the production of composite flour and developing new formulations with different combinations of ingredients.
  • Conducting sensory evaluation of muffins made with composite flour with a larger sample size.
  • Investigating the nutritional content of muffins made with composite flour.
  • Developing new food products using composite flour.

Conclusion

In conclusion, this study demonstrates the potential of composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds in producing high-quality muffins. The optimal formulation found in this study can be used as a basis for the development of new innovative, nutritious, and high-value new food products. The results of this study make a positive contribution in utilizing local resources to increase food security and encourage the development of the creative food industry in Indonesia.
Frequently Asked Questions (FAQs) about Physical Characteristics and Sensory Muffins from Composite Flour (Mocaf, Breadfruit, Jackfruit Seeds, and Durian Seeds)

Q: What is composite flour?

A: Composite flour is a mixture of different types of flours, such as mocaf, breadfruit, jackfruit seeds, and durian seeds. It is a sustainable and environmentally friendly alternative to traditional wheat flour.

Q: What are the benefits of using composite flour?

A: The benefits of using composite flour include:

  • Sustainable and environmentally friendly
  • Promotes the utilization of local resources
  • Can provide a nutritious and high-value new food product
  • Can be used as a basis for the development of new innovative food products

Q: What is the optimal formulation of composite flour?

A: The optimal formulation of composite flour is 50% MOCAF: 30% Breadfruit Flour: 10% Jackfruit Seed Flour: 10% Durian seed flour.

Q: What are the parameters analyzed in the evaluation of muffin quality?

A: The parameters analyzed in the evaluation of muffin quality include:

  • Color
  • Specific volume
  • Water content
  • Ash content
  • Protein content
  • Fat content
  • Crude fiber content
  • Color hedonic value
  • Aroma
  • Taste
  • Texture
  • General acceptance

Q: What is the significance of the sensory evaluation of muffins made with composite flour?

A: The sensory evaluation of muffins made with composite flour is crucial in determining the optimal formulation of composite flour. It helps to identify the characteristics of the muffins that are most appealing to consumers.

Q: What are the limitations of this study?

A: The limitations of this study include:

  • The sample size of muffins made with composite flour is relatively small.
  • The sensory evaluation of muffins made with composite flour is limited to a small sample size.
  • The study only focuses on the optimization of the process of making jackfruit seed flour and the evaluation of muffin quality from composite flour.

Q: What are the future research directions?

A: The future research directions include:

  • Scaling up the production of composite flour and developing new formulations with different combinations of ingredients.
  • Conducting sensory evaluation of muffins made with composite flour with a larger sample size.
  • Investigating the nutritional content of muffins made with composite flour.
  • Developing new food products using composite flour.

Q: What are the implications of this study?

A: The implications of this study are:

  • The use of composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds can be promoted as a sustainable and environmentally friendly alternative to traditional wheat flour.
  • The optimal formulation of composite flour (50% MOCAF: 30% Breadfruit Flour: 10% Jackfruit Seed Flour: 10% Durian seed flour) can be used as a basis for the development of new innovative, nutritious, and high-value new food products.
  • Future studies can focus on scaling up the production of composite flour and developing new formulations with different combinations of ingredients.

Q: What are the recommendations of this study?

A: The recommendations of this study are:

  • The use of composite flour from mocaf, breadfruit, jackfruit seeds, and durian seeds can be promoted as a sustainable and environmentally friendly alternative to traditional wheat flour.
  • The optimal formulation of composite flour (50% MOCAF: 30% Breadfruit Flour: 10% Jackfruit Seed Flour: 10% Durian seed flour) can be used as a basis for the development of new innovative, nutritious, and high-value new food products.
  • Future studies can focus on scaling up the production of composite flour and developing new formulations with different combinations of ingredients.

Q: What are the potential applications of this study?

A: The potential applications of this study include:

  • Development of new food products using composite flour
  • Promotion of sustainable and environmentally friendly food production
  • Encouragement of the utilization of local resources
  • Development of new innovative, nutritious, and high-value new food products

Q: What are the potential benefits of this study?

A: The potential benefits of this study include:

  • Sustainable and environmentally friendly food production
  • Promotion of local resources utilization
  • Development of new innovative, nutritious, and high-value new food products
  • Encouragement of the creative food industry in Indonesia.